Executive Chef

Milpitas, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $80,000.00 - $90,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Life insurance

Employee Discounts

Professional Development

Job Description

Michaels at Shoreline is a distinguished restaurant and banquet facility nestled within a sprawling 750-acre nature preserve, offering a serene and picturesque setting that includes an 18-hole golf course, a sailing lake, bike trails, and a 30-stall driving range. Strategically located adjacent to the headquarters of Google and Intuit, Michaels at Shoreline enjoys a unique position that draws a diverse and upscale clientele from both corporate and leisure sectors. The golf course alone hosts nearly 80,000 rounds annually, creating a vibrant environment for dining and social events. The banquet facility accommodates over 225 guests indoors and boasts a large patio with stunning views of a lake, fountain, and the golf course, making it a prime venue for weddings, corporate events, and special occasions. This combination of natural beauty and a high volume of visitors provides an exceptional platform for culinary innovation and excellence.

The Executive Chef role at Michaels at Shoreline is a dynamic, public-facing position that requires a seasoned culinary professional with a flair for creativity and a strong business acumen. This individual will be responsible for overseeing all food production across the restaurant, banquet functions, and off-site catering, ensuring that every dish meets the highest standards of quality and presentation. The position involves menu development, food purchase specification, recipe creation, and direct supervision of production staff. The Executive Chef plays a pivotal role in shaping the culinary direction of the establishment, elevating the dining and banquet experiences to exceed customer expectations while maintaining strict control over food costs. This role demands a hands-on leader who is visible and approachable during peak service times, actively engaging with guests and clients to gather feedback and foster a community connection. With an annual salary range of $80,000 to $90,000, this full-time, salaried, and exempt position offers an exciting opportunity for a chef looking to make a significant impact in an esteemed hospitality setting managed by KemperSports Management, a recognized equal opportunity employer.

Job Requirements

College degree preferred
10 or more years culinary experience with supervisory and/or management experience
State certified and/or Serve Safe certified
Demonstrated experience in high quality food presentation, fiscal management, strategic planning, and staff management
Efficient written, verbal, and interpersonal communication skills
Ability to analyze and solve problems
efficiently handle multiple duties under pressure with minimal supervision
work flexible hours as required including nights and weekends
Positive attitude, professional manner and appearance in all situations

Job Qualifications

College degree preferred
10 or more years culinary experience with supervisory and/or management experience
State certified and/or Serve Safe certified
Demonstrated experience in high quality food presentation, fiscal management, strategic planning, and staff management
Efficient written, verbal, and interpersonal communication skills
Ability to analyze and solve problems, manage multiple duties under pressure with minimal supervision, and work flexible hours including nights and weekends
Positive attitude, professional manner and appearance in all situations

Job Duties

Maintain a visible, professional presence in dining and patio areas during peak hours to interface with patrons and corporate guests
Plan menus and assist with menu pricing considering customer needs, marketing conditions, popularity of dishes, holidays, and costs
Engage directly with banquet clients and participate in tastings and high-profile events to enhance guest experience and drive premium banquet revenue
Develop recipes and techniques for elevated food preparation and presentation to assure high quality and minimize food costs
Schedule and coordinate back of house employees to ensure economical and technically correct food production while minimizing overtime
Ensure sanitation and cleanliness standards are maintained in kitchen areas at all times
Establish controls and monitor kitchen activities to minimize food and supply waste
Train food preparation employees on safety, sanitation, and accident prevention principles
Monitor financial results, compare to budget and take corrective action to assure financial goals are met
Cook or supervise cooking of skillfully prepared items
Evaluate raw food products and monitor quality of prepared foods for consistency
Maintain knowledge of industry developments through periodicals and trade associations
Assure timely submission of operational, financial, budgetary and related reports
Perform other duties as appropriate